You are here: Home » Recipes » Chicken, Tabbouleh and Corn Salad Chicken, Tabbouleh and Corn Salad Kitchen Tested Yield 4 servings Prep 15 mins Cook 10 mins Add chicken and corn to Middle Eastern tabbbouleh for a quick main dish. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Tabbouleh, the lemony Middle Eastern bulgur salad with fresh mint and lots of chopped parsley, is transformed into a main dish with chicken and corn. Store-bought or leftover cooked chicken works fine. Ingredients 3/4 cup bulgar3/4 cup Boiling water1 1/2 cups (about 8 ounces) cubed cooked boneless, skinless chicken breast1 cup fresh cooked corn kernels1 cup finely chopped fresh flat-leaf parsley2 tablespoons finely chopped fresh mint3 tablespoons lemon juice3 tablespoons extra-virgin olive oil2 tablespoons orange juice3/4 teaspoon salt3/4 teaspoon Freshly ground black pepper Instructions Place bulgur in a large bowl and add enough boiling water to cover by about 1 inch. Cover and let stand 20 minutes or until bulgur is softened. Transfer to a strainer and press down with a spoon to remove water. Return bulgur to bowl and add chicken, corn, parsley and mint. Combined remaining ingredients in a small bowl; whisk. Pour over salad and mix gently. Recipe by Jean Kressy.